Radish and Lemon Salad
- 1 small red onion thinly sliced
- 1 bunch purple plum radish and greens, thinly sliced or other small radish with greens attached
- 1 ½ large lemons, thinly sliced
- 2 tablespoons lemon juice from the remaining half of lemon
- ¼ cup extra virgin olive oil
- ¼ cup white vinegar
- fennel seed to taste
- Freshly ground black pepper
- Toss all ingredients in a bowl with an airtight lid. Refrigerate for 8 hours. Toss again and serve using a slotted spoon.
I placed an order with a local service that delivers produce from various local farms. What I really wanted was my Stayman-Winsap apples but there was a steep minimum so I ordered a bunch of other produce too.
One of the items was these purple plum radishes. They are similar in size to the typical round red radish and came with their greens attached. For various reasons I didn’t get to use them as planned and they got stuck in the produce drawer and overlooked. I was excited to pull them out yesterday and find that not only were the radishes still good (after two weeks!) but the greens were still quite fresh and crisp.
I was inspired by this Vidalia onion salad I had adapted from a community cookbook that was unexpected delight. I took it even further away from the original and there are more than onions but the spirit is there in the onions and lemon slices. It is so refreshing as a side dish–tangy and pickle-y without being an actual pickle and I love the peppery greens.
The purple of the radish and the onion really transfers the longer it soaks but I think that adds to the charm.